Complete UHT Process Line:
The milk fat content standardized in a direct standardization system. Standardized milk used for producing whole milk powder is not normally homogenized.
UHT stands for “Ultra High Temperature processing,” which is just another way of heating milk to kill bacterial spores. In the pasteurization process, the milk is heated to 72°C (161.6°F) for at least 15 minutes, whereas the UHT process heats the milk at 135°C (275°F) for one to two seconds. This flash of extreme heat is said to kill off any spores in the milk, and is currently a process that is being used for other products such as fruit juices, cream, yogurt, wine, and soups.
UHT milk tastes different than its pasteurized milk cousins — it tastes like it comes from a box — it tastes burnt. But the economic incentives behind producing, shipping, selling, and buying this type of milk is quickly making it the global standard. England recently tried to put forward a motion to convert 90% of the milk sales in their country to the UHT variety under the banner of reducing greenhouse emissions, and many other countries
The last traces of moisture are the difficult to remove, unless high outlet drying temperatures are used to provide a sufficient driving force. As elevated outlet drying temperatures can have a detrimental effect on powder quality, it is essential to operate at lower outlet temperatures with dairy products. If the moisture content of the resulting powder is still too high, an after-drying stage is incorporated after the spray dryer in a process as illustrated in figure.
Two-stage drying methods for producing powdered milk product combine spray drying as the first stage and fluid bed drying as the second stage. The moisture content of the powder leaving the dryer chamber is 2 â€“ 3% higher than the final moisture content. The function of the fluid bed dryer is to remove excess moisture and finally to cool the powder down.
The powder is packed in cans, paper bags or plastic bags, depending of the quality and the requirements of the consumers.
Milk powder production requires the drying of the liquid milk into a powder in which aromas, flavors and coloring as well as many important components such as protein, fat, carbohydrate, vitamins, minerals etc. are retained. Additional challenges are a uniform moisture content, particle structure and particle size distribution, solubility, indispensability.
- Recording, visualization and printing of all daily production data.
- Complete line supervision system through monitoring of every process phase.
- Highest energy savings thanks to the most advanced technologies.
- Maximum yield, minimum production waste.
- Wide customization of the final product.
- Opportunity to produce more than one product with the same processing line.
- Opportunity to realize products with customized recipes.
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